New Tapas: Today's Best Bar Food from Spain, Featuring Recipes by Spain's Top Tapas Chefs by Fiona Dunlop

  • Smoked salmon and curd cheese on a tomato confit (Mil hojas de tomate y queso fresco) (page 15)

    from New Tapas: Today's Best Bar Food from Spain, Featuring Recipes by Spain's Top Tapas Chefs New Tapas by Fiona Dunlop

    • Categories: Small plates - tapas, meze; Main course; Basque
    • Ingredients: tomatoes; thyme; squid ink; sunflower oil; smoked salmon; queso fresco
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  • ISBN 10 1840005785
  • ISBN 13 9781840005783
  • Linked ISBNs
  • Published Aug 15 2002
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Spain's greatest culinary tradition, tapas, is in the grip of a renaissance. Delicious dishes are being created by a new generation of chefs working in ultra modern restaurants, as well as by experienced tapas cooks in back street bars. Like the old tapas favourites, these new dishes display a rich variety of intense flavours and textures. In these recipes, some of Spain's most creative chefs present their favourite tapas, from their own versions of traditional favourites such as, "tortilla and calamari in a red wine stew", to modern creations such as "chicken in a honey sauce and a crisp frisee salad with a warmed sherry and garlic dressing." Some dishes fuse traditional Spanish cuisine with international influences, while others are earthy, fresh and indisputably Spanish. But all of these tapas are easy to make, combining minimal preparation with a variety of tastes and textures.

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